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Reuben Sandwich II
SUBMITTED BY:
COLETTE G.
PHOTO BY:
Allrecipes
"These sandwiches are really delicious and easy to make. They are one of my family's fix it quick favorites. I like to serve them with big bowls of steaming vegetable soup and dill pickles, on the side. Enjoy!"
RECIPE RATING:
Read Reviews
(115)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
Original recipe yield 4 sandwiches
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons butter
8 slices rye bread
8 slices deli sliced corned beef
8 slices Swiss cheese
1 cup sauerkraut, drained
1/2 cup Thousand Island dressing
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DIRECTIONS
Preheat a large skillet or griddle on medium heat.
Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot.
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REVIEWS
Reviewed on Apr. 19, 2007 by mominpa
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mominpa
Apr. 19, 2007
Great sandwich. The only change I made was to heat the sauerkraut in the microwave for 20 seconds before adding to the sandwich. I like my sandwich warmed all the way through. Thanks.
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18 users found this review helpful
Great sandwich. The only change I made was to heat the sauerkraut in the microwave for 20...
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Reviewed on Apr. 12, 2007 by
ILove2Ck
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ILove2Ck
Apr. 12, 2007
Hubby and I love this sandwich. I like to use the sweeter "bavarian style" sauerkraut with the caraway seeds. Somtimes I change it up and use mustard instead of thousand island dressing.
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10 users found this review helpful
Hubby and I love this sandwich. I like to use the sweeter "bavarian style" sauerkraut with the...
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Reviewed on Nov. 4, 2006 by
Barbi
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Barbi
Nov. 4, 2006
I followed the recipe pretty closely but used some reviewers suggestions. I drained the sourkraut but didn't rinse it, because we like the tangy taste of the sourkraut. I buttered rye bread slices on one side and spread Thousand Island dressing on the other side. On the dressing side I placed a slice of swiss cheese, sliced Pastrami from the deli and then topped with sourkraut. I cooked them on my George Foreman grill until the cheese was melted and the bread was nice and toasted. They were delicious! I only gave the four star rating because the sourkraut in the middle wasn't very warm. Next time I make these I will warm the sourkraut in the microwave first and maybe add another slice of swiss too! If you like Rueben sandwiches you will love this one!
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8 users found this review helpful
I followed the recipe pretty closely but used some reviewers suggestions. I drained the...
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Reviewed on Mar. 17, 2005 by
VJGUNKEL59
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VJGUNKEL59
Mar. 17, 2005
Well liked by all. I also spread the 1000 island dressing between meat and cheese to keep bread from getting soggy, and agree with another review, you have to use butter, not margerine. Use deli corned beef and you have the genuine deal here. Great recipe!
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7 users found this review helpful
Well liked by all. I also spread the 1000 island dressing between meat and cheese to keep...
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Reviewed on Sep. 29, 2003 by
I'm nuts too...
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I'm nuts too...
Sep. 29, 2003
Fantastic! I used pumpernickel bread & subbed mozzarella for the swiss (I don't normally have swiss in the house, because nobody really cares for it on a regular basis) & put some horseradish sauce on it....YUM! Thanks for sharing Colette, we eat these often!
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7 users found this review helpful
Fantastic! I used pumpernickel bread & subbed mozzarella for the swiss (I don't normally have...
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Reviewed on Mar. 16, 2007 by 3luvbugs4me
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3luvbugs4me
Mar. 16, 2007
DELICIOUS!!!! This is hands down my favorite sandwich. And this recipe is great and easy to follow. I made it for dinner and it was a huge hit. I added additional cheese and additional corned beef...because I have some big boys in my family. :)
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6 users found this review helpful
DELICIOUS!!!! This is hands down my favorite sandwich. And this recipe is great and easy to...
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Reviewed on Mar. 4, 2006 by
ANDYNBRON
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ANDYNBRON
Mar. 4, 2006
My husband's favorite sandwich is a reuben, and he usually goes to a local deli for one. I wanted to be able to make them at home for him, can I came upon this recipe--it was very well received!! I've made it several times since I found it in early 2005, and the only change I make is to use a little more thousand island dressing than the recipe calls for since that is my husband's favorite part
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6 users found this review helpful
My husband's favorite sandwich is a reuben, and he usually goes to a local deli for one. I...
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Reviewed on Mar. 3, 2005 by MAIREE
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MAIREE
Mar. 3, 2005
These were great. I used George Foreman grill, which was easy and quick. I don’t like soggy bread, so I put the dressing and sauerkraut between the meat and cheese. I also only used one slice of cheese per sandwich.
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6 users found this review helpful
These were great. I used George Foreman grill, which was easy and quick. I don’t like soggy...
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Reviewed on Apr. 19, 2007 by Mr. Wonderful
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Mr. Wonderful
Apr. 19, 2007
A good mustard is the way to make a Reuben. Down in south Alabama we did not start hearing about this thousand island business until about 10 years ago.
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5 users found this review helpful
A good mustard is the way to make a Reuben. Down in south Alabama we did not start hearing...
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Reviewed on Oct. 12, 2005 by
kingking
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kingking
Oct. 12, 2005
This is a good sandwich. When I make reubens at home, I spread one side of the bread with a small amount of spicy mustard in addition to the dressing. I also only buy refrigerated kraut, rinse it well and squeeze it dry before putting it on the sandwich. The rinsing keeps the sauerkraut taste from overpowering the rest of the ingredients.
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5 users found this review helpful
This is a good sandwich. When I make reubens at home, I spread one side of the bread with a...
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